Chili chicken stir-fry.

s4

600g chicken breast, sliced into 1cm sticks
150g green beans, chopped in to 3-4cm lengths
6 cloves of garlic
3 large red chilies
2ml sea salt
30ml fish sauce
15ml sugar
15 soy
half a cup of basil
vegetable oil to fry in, about 20ml

Chop garlic and one chili (with seeds), then mix in a mortar along with the salt and mash into a paste. Heat the oil in a big nonstick frying pan. Throw in the garlic/chili mix and fry for a few second before throwing in the chicken and beans. Cook for 5-6 min. Meanwhile deseed the remaining chilies and slice them lenghtways. Pour the soy and fish sauce into the pan and throw on the chilies and sugar. Let it cook for a minute then remove from heat. Mix in the basil and serve with jasmine rice.

drink: allesverloren cabernet sauvignon (vintage estate 2004)